Hello, this is Shiina, Ume Concierge at the Kamakura store.
The hydrangea season is coming to an end, and the real summer is about to begin.
Today’s recipe is a quick and easy appetizer you can prepare in no time.
It highlights the texture of ume and nuts, with a spicy kick from black pepper and pink pepper.
【Recipe】（Serves 2 / Cooking time: 10 minutes ）
- 3 leftover ume from umeshu or ume syrup (about 15 if using small ume)
- 30 g mixed nuts (unsalted)
- 1 tsp olive oil
- Salt & coarsely ground black pepper (a pinch)
- Pink pepper (a pinch)
1.Remove the pits from the ume and chop finely.
2.Roughly chop the mixed nuts.
3.Combine the chopped ume, nuts, and olive oil in a bowl.
4.Finish with salt, coarsely ground black pepper, and pink pepper. Ready to serve!
For extra heat, add more black pepper or pink pepper to taste.
It also pairs wonderfully with cream cheese—spread on crackers for an easy, stylish snack.